These dumplings will be considerably thicker than egg noodles, and softer because of the fat and milk in the dough.

You can make the dough for soup noodles out of just flour (I use half semolina, half all-purpose) and water (about 1/4 cup per cup of flour). Knead, let rest, roll out by hand or in a machine, and cut just like egg pasta. The dough is a little harder to work with than egg pasta, but quite manageable.